| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1 |
|
2 lb. fresh boneless pork loin; (2 to 3) |
| 1 |
|
Box Stovetop stuffing for pork |
| 1 |
c |
Celery; diced |
|
|
Salt; black pepper, |
|
|
; rubbed sage and |
|
|
; garlic salt to |
|
|
; taste. |
INSTRUCTIONS
Prepare stuffing according to directions on the box. Add the celery to the
water in step 1. Set aside and cool to room temperature.
With the pork loin roast in front of you from end to end, cut a flap the
entire length approximately 1/2 inch under the top surface. Be careful not
to cut all of the way through the loin. Open the flap and repeat this
procedure from the other side approximately 1/2 inch below the new top. At
this point, you should have a flat piece of pork in front of you large
enough to place the stuffing across the center.
Place the stuffing across the center of the loin and pack it firmly. Pull
one side up and roll the loin around the stuffing back to its original
shape. Tie butcher's string around the loin approximately 1 inch from each
end.
Liberally sprinkle the seasonings over the top to your taste, and roast in
a 325 degree oven until the internal temperature reaches 150 degrees.
Remove from the oven and allow the loin to rest for 15 minutes before
slicing. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”